Olive Oil Sommelier Course Sold Out

The next session will be February 3-10, 2017, when all three levels of the course will be held. Registration for the February session will begin this fall.

By Olive Oil Times Staff
Aug. 23, 2016 12:43 UTC

The first Olive Oil Sommelier Certification Course at the International Culinary Center in New York has sold out, just weeks after open­ing reg­is­tra­tion for the Level 1 ses­sion, said the pro­gram’s direc­tor, Curtis Cord.

The three-day ses­sion will be held October 8 – 10 at the ICC’s New York City cam­pus. It is the first-level course in the 3‑level cer­ti­fi­ca­tion pro­gram.

The Olive Oil Times Education Lab, in con­junc­tion with the International Culinary Center, announced the launch of the cer­ti­fi­ca­tion course for aspir­ing olive oil som­me­liers at the New York International Olive Oil Competition last April.

The International Culinary Center has always been at the fore­front of culi­nary inno­va­tion, and we’re proud to launch the first Olive Oil Sommelier Program,” said Dorothy Cann Hamilton, the founder of the ICC. We are excited to team up with the Olive Oil Times Education Lab to intro­duce a never-before-seen, inno­v­a­tive pro­gram to our cur­rent and future stu­dents.”

Enrollment for the first ses­sion was capped at 40 stu­dents. More than 100 olive oils from 26 coun­tries will be sam­pled and ana­lyzed dur­ing the course.

The Olive Oil Sommelier Certification Program will bring the world’s fore­most olive oil experts and edu­ca­tors to New York and the International Culinary Center in a com­pre­hen­sive series span­ning pro­duc­tion, qual­ity man­age­ment and advanced sen­sory assess­ment,” said Cord.

The first-level course on olive oil sen­sory analy­sis will be taught by Monell Chemical Senses Center pres­i­dent Gary Beauchamp, Albert Einstein College of Medicine nutri­tion­ist Keith Ayoob, Del Posto exec­u­tive chef Mark Ladner, ole­ol­o­gist Nicholas Coleman, Chilean taste panel leader Carola Dummer Medina, noted New York mer­chant Steven Jenkins, NYIOOC pres­i­dent and Olive Oil Times pub­lisher Curtis Cord, and award-win­ning pro­ducer and taste panel mem­ber Pablo Voitzuk.

The next ses­sion will be February 4 – 10, 2017, when all three lev­els of the course will be held. Registration for the February ses­sion will begin this fall.


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